JP2015192658A - Rice quality improver - Google Patents

Abstract

Disclosed is an improved rice cooker that can obtain cooked rice with good looseness, gloss and texture. A quality improver for cooked rice comprising (a) an edible oil and fat, (b) a polyglycerin fatty acid ester, (c) a polyglycerin condensed ricinoleic acid ester, and (d) a glycerin acetic acid fatty acid ester. [Selection figure] None

Description

  The present invention relates to a quality improving agent for cooked rice.

  Conventionally, fats and oils can be added during cooking for the purpose of improving the gloss, taste, etc. of cooked rice, improving looseness, or preventing the adhesion of cooked rice to the rice cooker, cutting off the spatula, removing molds, etc. Has been done. However, when the fats and oils are added alone, the fats and oils are not uniformly dispersed throughout the rice cooker, and uneven adhesion of the fats and oils to the cooked cooked rice is not possible, so that the effect is not sufficiently exhibited. For this reason, in order to improve the dispersibility of fats and oils, many quality improvers for cooked rice in the form of fat and oil compositions in which an emulsifier is added to edible fats and oils have been proposed.

  For example, an oil / fat composition for rice cooking containing a diglycerin monofatty acid ester and decaglycerin pentafatty acid ester (Patent Document 1), an edible oil / fat, and an erucic acid ester as an emulsifier thereof. A composition (Patent Document 2), a polyglycerin condensed ricinoleic acid ester, a polyglycerin fatty acid ester and a lecithin as essential components, and a cooking oil / fat composition (Patent Document 3), 100 parts by weight of edible fat / oil The fat composition for cooking rice (Patent Document 4), comprising 0.05 to 1 part by weight of polyglycerin fatty acid ester and 0.05 to 2 parts by weight of sucrose fatty acid ester, and 100 parts by weight of edible fat and oil, 0.05-1 part by weight of polyglycerol fatty acid ester, 0.05-2 parts by weight of sucrose fatty acid ester and polyg Oil composition for cooking rice prepared by blending 0.01 to 0.2 parts by weight of serine-condensed ricinoleic acid ester (Patent Document 5), (a) oil and fat, (b) polyglycerin fatty acid ester and (c) polyoxyethylene sorbitan Fat and oil composition for cooked rice characterized by containing fatty acid ester (Patent Document 6), (a) edible fat and oil, (b) propylene glycol fatty acid ester, (c) triglycerin fatty acid ester and / or tetraglycerin fatty acid ester An improving agent for frozen cooked rice (Patent Document 7) and the like, which are characterized by containing bismuth, are disclosed.

  However, the above technology is not necessarily sufficient in terms of the effect of improving looseness, gloss and texture.

JP 09-191839 A JP 2001-017100 A JP 2001-161266 A JP 2002-153209 A JP 2003-339317 A JP 2005-31344 A JP 2009-082025 A

  An object of this invention is to provide the quality improving agent for cooked rice which can obtain the cooked rice with the unraveling property, glossiness, and texture of cooked rice by adding it.

  As a result of intensive studies on the above problems, the present inventors have found that the above problems can be solved by an oil and fat composition obtained by adding three specific types of emulsifiers to edible fats and oils. The present invention has been made based on the above.

That is, the present invention
(1) A rice quality improver comprising (a) an edible oil and fat, (b) a polyglycerin fatty acid ester, (c) a polyglycerin condensed ricinoleic acid ester, and (d) a glycerin acetic acid fatty acid ester,
(2) An oil / fat composition comprising (a) an edible fat / oil, (b) a polyglycerin fatty acid ester, (c) a polyglycerin condensed ricinoleic acid ester, and (d) a glycerin acetic acid fatty acid ester. Quality improver,
(3) The quality improving agent for cooked rice as described in (1) or (2) above, wherein the polyglycerol fatty acid ester is a diglycerol fatty acid ester,
Consists of.

  The cooked rice obtained by adding the quality improving agent for cooked rice of the present invention has excellent looseness, gloss and texture.

  Examples of edible oils and fats used in the present invention include rice oil, corn oil, canola oil, olive oil, rice bran oil, soybean oil, soybean white oil, safflower oil, sesame oil, palm oil, palm kernel oil, coconut oil, Sunflower oil, cottonseed oil, rapeseed oil, rapeseed white oil, peanut oil, grape seed oil, vegetable oil such as perilla oil, beef fat, pork fat, fish oil, milk fat, lard and other animal fats, medium chain fatty acid triglyceride (MCT) And transesterified oils, fractionated oils, hydrogenated oils and the like, and glycerin fatty acid diesters and propylene glycol difatty acid esters. These edible fats and oils may be used alone or in any combination of two or more.

  The polyglycerol fatty acid ester used in the present invention is an esterification product of polyglycerol and a fatty acid, and is produced by a method known per se such as an esterification reaction.

  The polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. The polyglycerin used in the present invention has an average degree of polymerization of about 2 to 10, for example, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average polymerization). Degree 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8) or decaglycerin (average degree of polymerization 10), preferably diglycerin, triglycerin or tetraglycerin, more preferably diglyceride. Examples include glycerin.

  The diglycerin has a diglycerin composition having an average degree of polymerization of glycerin of about 1.5 to 2.4 or a diglycerin content of 2 molecules of glycerin of about 50% by mass or more, preferably about 70% by mass or more. More preferably, the diglycerin composition is about 90% by mass or more. As a purification method for increasing the concentration of diglycerin, a known method such as distillation or column chromatography is used.

  The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, a straight-chain saturated or unsaturated fatty acid having 6 to 24 carbon atoms, preferably a straight chain having 8 to 18 carbon atoms. Saturated or unsaturated fatty acids, more preferably linear unsaturated fatty acids having 18 carbon atoms are mentioned. For example, specific examples include one or two or more fatty acids selected from the group of oleic acid, linoleic acid and linolenic acid, preferably containing about 50% by mass or more, more preferably about 70% by mass or more of oleic acid. Fatty acids or fatty acid mixtures.

  A preferred example of the polyglycerin fatty acid ester used in the present invention is a diglycerin fatty acid ester containing a high concentration of diglycerin monofatty acid ester. That is, the above-mentioned high-purity diglycerin and fatty acid are esterified, for example, in an equimolar amount so that unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester or diglycerin tetrafatty acid. A mixture containing an ester or the like is obtained. Next, unreacted diglycerin and the like are removed from the mixture by a method known per se, and the mixture is further subjected to high vacuum distillation, for example, molecular distillation to obtain, for example, 70% by mass of diglycerin monofatty acid ester as a fraction. The diglycerol fatty acid ester containing above is obtained.

  Examples of the polyglycerin fatty acid ester include Poem DO-100V (trade name; diglycerin mono fatty acid ester content 80% by mass; manufactured by Riken Vitamin Co., Ltd.), tetraglycerin fatty acid ester (trade name: SY Glyster MO-3S; Sakamoto Yakuhin) Are manufactured and sold commercially, and can be used in the present invention.

  The polyglycerol condensed ricinoleic acid ester used in the present invention is an esterification product of polyglycerol and condensed ricinoleic acid, and is produced by a method known per se such as an esterification reaction.

  The polyglycerin is a mixture of polyglycerin having different degrees of polymerization, which is usually obtained by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. Examples of the polyglycerin used in the present invention include those having an average degree of polymerization of about 2 to 15, specifically, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), tetraglycerin (average degree of polymerization). Degree 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8), decaglycerin (average degree of polymerization 10), etc. can be exemplified, but preferably the average degree of polymerization is about 3 to 10. .

  The condensed ricinoleic acid is a mixture obtained by heating ricinoleic acid to cause a polycondensation reaction. Examples of the condensed ricinoleic acid used in the present invention include those having an average degree of polymerization of about 2 to 10, preferably about 3 to 6.

  Examples of the polyglycerin condensed ricinoleic acid ester include Poem PR-100 (trade name; manufactured by Riken Vitamin Co., Ltd.), Poem PR-300 (trade name; manufactured by Riken Vitamin Co., Ltd.), SY Glyster CR-310 (trade name; Sakamoto Yakuhin). Kogyo Co., Ltd.), SY Grister CR-500 (trade name; manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), Sunsoft 818SK (trade name; manufactured by Taiyo Kagaku Co., Ltd.) and the like are commercially produced and sold. Can be used.

  The glycerin acetic acid fatty acid ester used in the present invention is an esterification product of glycerin, acetic acid and fatty acid, and is obtained, for example, by a reaction of glycerin monofatty acid ester and acetic anhydride or an esterification reaction of glycerin, acetic acid and fatty acid. Can do. The obtained reaction product is a mixture containing glycerin monoacetic acid monofatty acid ester, glycerin diacetate monofatty acid ester and the like. The fatty acid constituting the glycerin acetic acid fatty acid ester is not particularly limited as long as it is a saturated fatty acid derived from edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid) , Capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.), preferably saturated fatty acids having 10 to 14 carbon atoms. Industrially, it is preferable to use a fatty acid mixture containing about 90% by mass or more of one or two or more saturated fatty acids selected from saturated fatty acids having 10 to 14 carbon atoms.

  As glycerin acetic acid fatty acid ester, for example, Poem G-002 (product name; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and can be used in the present invention.

  The quality improver for cooked rice of the present invention is an oil / fat composition containing the above (a) edible fat and oil, (b) polyglycerin fatty acid ester, (c) polyglycerin condensed ricinoleic acid ester and (d) glycerin acetic acid fatty acid ester. It has a form. Such an oil and fat composition is, for example, a mixture of the above (a) edible oil and fat, (b) polyglycerin fatty acid ester, (c) polyglycerin condensed ricinoleic acid ester, and (d) glycerin acetic acid fatty acid ester, for example, 60 to It can manufacture by heating to 90 degreeC and melt | dissolving.

  The content of edible fat / oil in 100% by mass of the quality improving agent for cooked rice of the present invention is usually 60 to 99.5% by mass. Moreover, content of the polyglycerol fatty acid ester in 100 mass% of quality improving agents for cooked rice of this invention is 0.04-5 mass% normally. Moreover, content of the polyglycerin condensed ricinoleic acid ester in 100 mass% of the quality improving agent for cooked rice of the present invention is usually 0.04 to 5 mass%. Moreover, content of the glycerol acetic acid fatty acid ester in 100 mass% of quality improving agents for cooked rice of this invention is 0.02-3 mass% normally.

  In addition, the quality improving agent for cooked rice of the present invention is an oil / fat composition in which the content of polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and glycerin acetic acid fatty acid ester is increased on the premise that it is diluted with edible oil / fat before use. Can be prepared as a product. Specifically, the content of edible fats and oils in 100% by mass of the quality improving agent for cooked rice of the present invention is usually 20 to 80% by mass on the above assumption. In addition, the content of the polyglycerol fatty acid ester in 100% by mass of the quality improving agent for cooked rice of the present invention is usually 1 to 30% by mass on the above assumption. Moreover, content of the polyglycerin condensed ricinoleic acid ester in 100 mass% of the quality improving agent for cooked rice of the present invention is usually 1 to 30 mass% on the above assumption. Moreover, content of the glycerol acetic acid fatty acid ester in 100 mass% of quality improvement agents for cooked rice of this invention is 0.5-18 mass% normally in said premise.

  In the cooked rice quality improver of the present invention, a food emulsifier such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester or lecithin is added within a range not inhibiting the purpose of the present invention. be able to. Here, the glycerin fatty acid ester includes glycerin acetic acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester or glycerin diacetyl tartaric acid fatty acid ester in addition to glycerin and fatty acid ester. Lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like.

  The quality improving agent for cooked rice of the present invention is used when cooking cooked rice, and there is no particular limitation on the method of use. Specifically, for example, (a) a method in which rice washing and the quality improver are lightly mixed in advance and then put into a rice cooker, and water is added thereto to cook rice, (b) rice washing and water are put into the rice cooker, and there A method of cooking rice after adding the quality improver, (c) A method of adding the quality improver to a rice cooker and adding rice and water to the rice, or (d) A method of adding rice washed to a rice cooker, and The method etc. which add the dispersion liquid which mixed a part or all of water and this quality improvement agent, and cook are mentioned.

  Moreover, when applying to the rice washing of a continuous rice-cooking line, rice washing and this quality improvement agent are lightly mixed previously, or it is used by spraying and mixing this quality improvement agent from on top of washing rice. Moreover, when adding to the rice after the steam heating of a continuous rice cooking line, it heats and is heated, or it sprays and stirs after cooling so that this quality improving agent may cover a rice grain uniformly. In this case, the quality improver can be used as it is, but a method of spraying it as a dispersion in which water and the quality improver are mixed is preferable.

  The use amount of the quality improving agent for cooked rice of the present invention varies depending on the type of cooked rice, a composition other than cooked rice, water addition, etc., but is not uniform, for example, 0.01 to 5% by mass, preferably Is 0.1 to 3% by mass, more preferably 0.5 to 2% by mass.

  Examples of the cooked rice in the present invention include brown rice, red rice, rice bran, cooked rice, pilaf, and dry curry, in addition to cooked rice obtained by cooking polished rice. Moreover, the shaped cooked rice which processed them like rice balls etc., or the frozen cooked rice which frozen them are also contained in the cooked rice said by this invention.

  Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.

[Manufacture of quality improvers for cooked rice]
(1) Raw materials 1) Tanse white squeezed oil (trade name: rapeseed white squeezed oil; manufactured by Borso Oil & Fats Co., Ltd.)
2) Diglycerin fatty acid ester (trade name: Poem DO-100V; manufactured by Riken Vitamin Co., Ltd.)
3) Tetraglycerin fatty acid ester (trade name: SY Glister MO-3S; manufactured by Sakamoto Pharmaceutical Co., Ltd.)
4) Polyglycerin condensed ricinoleic acid ester (trade name: Poem PR-300; manufactured by Riken Vitamin Co., Ltd.)
5) Glycerin acetic acid fatty acid ester (trade name: Poem G-002; manufactured by Riken Vitamin Co., Ltd.)
6) Glycerin fatty acid ester (trade name: Poem OL-200V; manufactured by Riken Vitamin Co., Ltd.)
7) Glycerol citrate fatty acid ester (trade name: Poem K-37V; manufactured by Riken Vitamin Co., Ltd.)
8) Glycerin diacetyl tartaric acid fatty acid ester (trade name: Panodan AB-100VEG; manufactured by Danisco Japan)

(2) Blending of cooked rice quality improver Table 1 shows the blended composition of cooked rice quality improvers 1-12 produced using the above raw materials. Among these, cooked rice quality improvers 1 to 3 are examples according to the present invention, and cooked rice quality improvers 4 to 12 are comparative examples.

(3) Method for producing cooked rice quality improver Based on the mixing ratio of raw materials shown in Table 1, a predetermined raw material was put in a 500 ml glass beaker and dissolved by heating to 80 ° C. while stirring with a glass rod. Then, it cooled to room temperature and prepared the quality improving agents 1-12 for cooked rice. The production amount of these quality improvers for cooked rice was 400 g each.

[Production and evaluation of cooked rice]
(1) Preparation of cooked rice Washed rice (trade name: Akitakomachi that can be cooked without washing; made by Mizuho Senda) 320g, water 544g and cooked rice quality improver 1-12 each 3.2g, add and mix at room temperature for 30 minutes After placing, this was cooked with an electric rice cooker (model: JNL-T551; manufactured by Tiger Thermos). The cooking time was about 20 minutes and the steaming time was about 10 minutes. The cooked cooked rice was slowly cooled at room temperature to obtain cooked rice 1-12. Moreover, the cooked rice 13 was similarly obtained as a control, without adding the quality improving agents 1-12 for cooked rice.

(2) Sensory evaluation test About rice 1-13, the sensory test was done in order to evaluate looseness, gloss, and texture. In the sensory test, evaluation was performed by 15 panelists in accordance with the evaluation criteria shown in Table 2 below, the average score was obtained, and symbolized according to the following criteria. The results are shown in Table 3.
◎: Very good Average score of 3.5 or more ○: Good Average score of 2.5 or more and less than 3.5 △: Slightly bad Average score of 1.5 or more and less than 2.5 ×: Poor Average score of less than 1.5

(3) Stress measurement test For the cooked rice 1 to 13, the following test was conducted in order to quantitatively evaluate the looseness. That is, 85 g of rice balls 1 to 13 were packed in a triangular rice ball forming machine, covered, and a rice ball having a thickness of 25 mm was formed with a substantially regular triangle having a side of 70 mm. The molded rice balls were taken out of the molding machine and placed on a flat dish, and the stress was measured using a texture analyzer (model: TA / XT / plus; manufactured by Eiko Seiki Co., Ltd.). Specifically, a cylindrical stress relaxation measuring adapter having a diameter of 25 mm is used, and the maximum value of the stress (g) when the adapter is pushed 20 mm from the surface of a substantially equilateral triangle of a rice ball at a speed of 5 mm / sec. It was measured. The measurement was performed 3 times per test section, and the average value was symbolized according to the following evaluation criteria. The results are shown in Table 3.
A: Extremely good Stress maximum value of less than 150 g ○: Good Stress maximum value of 150 g or more and less than 225 g Δ: Slightly bad Stress maximum value of 225 g or more and less than 300 g ×: Bad Stress maximum value of 300 g or more

(4) Glossiness number measurement test by image analysis The following tests were performed on rice 1 to 13 in order to quantitatively evaluate the glossiness. That is, rice 1 to 13 were packed in a 300 mL glass beaker so that the surface was flat. A digital camera (model: IXY; number of pixels: 1,200,000 pixels; manufactured by Canon Inc.) is installed at a position where the elevation angle is 90 degrees and the distance is 30 cm with respect to the surface of the cooked rice, with the rice cooked with a fluorescent lamp from above. The rice was photographed with the digital camera. The acquired image is taken into a personal computer, the image brightness is grayscaled to 256 gradations using Adobe Photoshop Elements 2.0 (manufactured by Adobe Systems Incorporated), and the area of the rice surface is cut out from the image The frequency of appearance of the luminance of each gradation was histogrammed. Based on the histogram, the ratio of the number of pixels having a luminance of 230 or more to the total number of pixels was calculated as the glossiness number (%). The measurement was performed 3 times per test section, and the average value was symbolized according to the following evaluation criteria. The results are shown in Table 3.
◎: Very good Gloss number 0.6% or more ○: Good Gloss number 0.4% or more, less than 0.6% △: Slightly poor Gloss number 0.2% or more, less than 0.4% ×: Bad Gloss number 0 Less than 2%

  The cooked rice 1 to 3 obtained by adding the quality improving agents 1 to 3 for cooked rice of the present invention obtained a result of “◯” or more in all evaluation items of sensory evaluation, maximum value of stress, and glossiness number. On the other hand, in the cooked rice 4-12 obtained by adding the quality improvers 4-12 for the cooked rice of the comparative example and the cooked rice 13 of the control, such a result is not obtained, which is inferior to that of the present invention. It was.

Claims (3)

  A quality improver for cooked rice comprising (a) edible oil and fat, (b) polyglycerin fatty acid ester, (c) polyglycerin condensed ricinoleic acid ester, and (d) glycerin acetic acid fatty acid ester.   (A) Edible oil and fat, (b) Polyglycerin fatty acid ester, (c) Polyglycerin condensed ricinoleic acid ester, and (d) Glycerin acetic acid fatty acid ester .   The quality improving agent for cooked rice according to claim 1 or 2, wherein the polyglycerol fatty acid ester is a diglycerol fatty acid ester.